Zucchini-and-Butternut Squash—Stuffed Bell Peppers

1. Heat oil in a large skillet over medium-high. Add butternut squash and onion; cook, stirring occasionally, until browned, about 5 minutes. Remove uncooked rice from bag, and add to skillet with zucchini, salt, and black pepper; cook, stirring often, until warmed through, about 2 minutes. Remove skillet from heat; stir in marinara, cheese, and 3/4 cup water.

2. Cut tops off bell peppers; remove and discard seeds and membranes. Fill bell peppers with rice mixture. Add remaining 1/3 cup water to a 5- to 6-quart slow cooker; add bell peppers, cut sides up. Cover and cook on low until bell peppers and rice are tender, about 3 hours. Sprinkle with scallions, if desired.